Guest Experience Manager – Front of House Leader

Din Tai Fung North America; New York (NY); On-site; USD 82,000 - 119,000; Full time

Benefits offered by this job

Competitive Pay

Medical insurance

Dental

Vision

Life Insurance

Health Savings Account

Commuter Spending Accounts

401(k) Plan with company match

Employee Assistance Program

Discounts

Meal Discounts

PTO

Sick Leave

Wellness Days

Growth opportunities

Job summary

Din Tai Fung North America in Manhattan is seeking a Service Manager I to oversee the greeter and server teams, ensuring a consistent, welcoming guest experience and adherence to brand standards across front-of-house operations.

You will train and coach staff, set goals, monitor performance, recognize contributions, and collaborate with FOH leadership to drive guest satisfaction while optimizing labor and inventory needs in a fast-paced dining environment.

Qualifications

• High school diploma or equivalent (required).
• 3+ years restaurant management experience in casual or upscale casual dining.
• 1+ years of restaurant lead or supervisory experience preferred.
• Ability to stand for long periods of time and lift 20+ lbs.
• Comfortable with exposure to hot and cold temperatures.

Responsibilities

• Oversee greeters and servers to deliver a welcoming guest experience.
• Train and coach staff to uphold brand standards and service excellence.
• Set goals, monitor performance, provide feedback, and administer corrective actions.
• Collaborate with FOH leadership to maximize server-driven sales and manage labor costs.

Skills

Leadership

Customer service

Team management

Job description

Din Tai Fung North America in Manhattan is seeking a Service Manager I to oversee the greeter and server teams, ensuring a consistent, welcoming guest experience and adherence to brand standards across front-of-house operations.

You will train and coach staff, set goals, monitor performance, recognize contributions, and collaborate with FOH leadership to drive guest satisfaction while optimizing labor and inventory needs in a fast-paced dining environment.